Paleo Chicken Tinga

Dive into the smoky, flavorful world of *Paleo Chicken Tinga*, a wholesome spin on the classic Mexican dish. This recipe features tender, shredded chicken immersed in a robust chipotle-tomato sauce infused with fire-roasted tomatoes, aromatic garlic, and fragrant spices like cumin and oregano. Prepared in under an hour, this paleo-friendly version skips the grains and dairy without sacrificing the traditional boldness you crave. Perfect for meal prep or a crowd-pleasing dinner, it’s delicious served over cauliflower rice, atop crisp lettuce wraps, or alongside roasted veggies. A sprinkle of fresh cilantro and a squeeze of lime add the perfect finishing touch to this hearty, protein-packed dish. Whether you’re following a paleo diet or simply seeking a healthy, flavorful meal, this Chicken Tinga hits every mark!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 pounds Chicken breast
• 2 tablespoons Olive oil
• 1 medium Onion
• 3 Garlic cloves
• 2 pieces Chipotle peppers in adobo sauce
• 14 ounces Fire-roasted tomatoes
• 1 cup Chicken broth
• 1 teaspoon Dried oregano
• 1 teaspoon Ground cumin
• 1 Bay leaf
• 1 teaspoon Sea salt
• 0.5 teaspoon Black pepper
• 0.25 cup Fresh cilantro
• 1 Lime

Directions

Step 1

Begin by chopping the onion into thin slices and mincing the garlic cloves.

Step 2

Heat the olive oil in a large skillet or Dutch oven over medium heat.

Step 3

Add the sliced onions to the hot oil and sauté until they are translucent, about 5 minutes.

Step 4

Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to prevent burning.

Step 5

Place the chipotle peppers, fire-roasted tomatoes, chicken broth, oregano, cumin, and bay leaf into a blender. Blend until smooth to create the sauce base.

Step 6

Pour the sauce into the skillet with the onions and garlic, stirring to combine.

Step 7

Season the chicken breasts with the sea salt and black pepper, then nestle them into the sauce in the skillet.

Step 8

Bring the mixture to a simmer, then reduce the heat to low. Cover and let cook for 25-30 minutes, or until the chicken is cooked through and tender, stirring occasionally.

Step 9

Once cooked, remove the chicken breasts from the sauce, and use two forks to shred them.

Step 10

Return the shredded chicken to the skillet, stirring to coat it well with the sauce.

Step 11

Simmer uncovered for an additional 5 minutes to allow the flavors to meld together.

Step 12

Finely chop the fresh cilantro and sprinkle it over the chicken tinga before serving.

Step 13

Serve hot, and squeeze fresh lime juice over the top for an added burst of flavor.

Nutrition Facts

Serving size	(1841.8g)

Amount per serving	% Daily Value*
Calories	1809.7

Total Fat 62.6g	0%
Saturated Fat 12.5g	0%
Polyunsaturated Fat 7.1g
Cholesterol 780.2mg	0%
Sodium 7042.5mg	0%
Total Carbohydrate 54.6g	0%
Dietary Fiber 12.6g	0%
Total Sugars 22.1g
Protein 265.2g	0%

Vitamin D 0IU	0%
Calcium 322.6mg	0%
Iron 11.7mg	0%
Potassium 4247.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.6%

Protein: 57.6%

Carbs: 11.9%